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Delicious one-pot chicken and rice dish served in a bowl

One-Pot Chicken and Rice

A comforting, budget-friendly dish of tender chicken, fragrant rice, and hearty vegetables cooked in one pot, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups water
  • 1 teaspoon kosher salt
  • 1 pound frozen boneless, skinless chicken tenders
  • 3 ribs celery, roughly chopped
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1.5 cups long-grain white rice Carolina Gold is traditional, but any long-grain variety works
  • 1 10.5-ounce can condensed cream of chicken soup
  • Freshly ground black pepper, optional

Method
 

Cooking Instructions
  1. Bring the water to a boil in a Dutch oven or large, oven-safe pot over high heat.
  2. Add the salt, and then the chicken tenders. Boil uncovered for about 10 minutes until mostly cooked through.
  3. Stir in the celery and onion, reducing the heat to medium-low. Cover and let simmer for an additional 10 minutes, allowing the vegetables to become tender.
  4. Remove the chicken from the pot and set it aside.
  5. Add the rice, cover, and simmer until the rice is fully cooked, approximately 20 minutes. While the rice cooks, shred the chicken into bite-sized pieces.
  6. After removing the pot from heat, gently stir the rice to incorporate any remaining liquid. If too watery, drain excess liquid before adding back the shredded chicken and the cream of chicken soup. Mix well.
  7. Spread the mixture evenly across the pot and bake uncovered for about 30 minutes, or until the top is set and lightly golden. For a crustier finish, broil for 2 to 4 minutes.
  8. Let the dish cool slightly before serving. Sprinkle with freshly ground black pepper if desired.

Notes

This dish can be served with a fresh garden salad, crusty bread, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for longer storage. Reheat in the microwave or on the stove until heated through.